The Great Debate: Hand Dryers or Paper Towels?

Washing your hands is a simple task, yet it is one of the most effective ways to stop the spread of disease and infection. Germs can easily spread in restaurants and food establishments because large numbers of people are gathered in a small capacity. Unlikely perpetrators, like dish towels, may spread bacteria when servers wipe down table tops or chairs. With the flu season quickly approaching, Public Kitchen Supply has compared hand dryers to paper towels, in hopes of exposing which method will keep you happy and healthy.
According to the Washington Post, paper towels are not only more hygienic but people prefer them. Paper towels dry hands quicker while physically removing bacteria. Low pressure hand dryers have a tendency to harbor microscopic bacteria and can blast it into the atmosphere, quickly spreading disease. Touchless battery powered towel dispensers are great because you will not contaminate your hands by turning a nob and guaranteed a fresh paper towel every time. The Touchless Roll Towel Dispenser by San Jamar is a fantastic example of a high quality towel dispenser. It works very well with standard 10” rolls, like the Acme® Hardwound Paper Towel Roll. People who pick paper towels over hand dryers usually do so because of hygiene and customer preference, but there is a solid argument for purchasing hand dryers.
Hand dryers tend to be inexpensive when compared to paper towels. They require very little maintenance, whereas paper towels must be constantly changed and waste paper. From an environmental perspective, hand dryers surpass paper towels exponentially. Environmentalist estimate hand dryers use 5% less energy than paper towels in the first year, and 20% less after five years. The World Dryer SMARTdri Hand Dryer, features automatic operation, has three different speed and sound settings, the longest lifetime available, with top of the line hygienic antimicrobial technology, making it highly efficient and an excellent way to dry hands.
When choosing between hand dyers and paper towels the better choice comes down to opinion. Paper towels are better for overall hygiene and have a higher customer preference. Hand dryers are great because they save money, require less maintenance and are kinder to the environment. But the infamous hand dryer versus paper towel debate is useless if customers and staff do not wash their hands. Remind employees that washing hands is a must in the food industry, you can do this easily with signs like the Update International - Employees Must Wash Hands Sign.
Keeping hands clean is one of the most important moves we can take to prevent the spread of germs and promote food safety. Public Kitchen Supply wants to help you keep your staff, restaurant, customers and body protected. Wash your hands after using the restroom, taking out trash, before cooking and after touching raw meat. Run hot water over your hands and wrists. Lather your hands and wrist with soap, remember to get between your fingers and under your nails, continue this process for 10 to 15 seconds. Lastly rinse and dry your hands using a paper towel or hand dryer. Centers for Disease Control and Prevention. "Handwashing: Clean Hands Save Lives." Centers for Disease Control and Prevention. Centers for Disease Control and Prevention, 11 Jan. 2013. Web. 18 Oct. 2013. Petri, Alexandra. "The Paper Towel-hand Dryer Wars Are over." The Washignton Post. N.p., 14 Nov. 2012. Web. 18 Oct. 2013. Smithers, Rebecca. "Paper Towels Least Green Way of Drying Hands, Study Finds." The Guardian. N.p., 11 Nov. 2011. Web. 18 Oct. 2013.

Aluminum Cookware vs Stainless Steel Cookware

Choosing the best cookware for your restaurant or kitchen is an expensive and important decision. Kitchen equipment is made out of many different materials but two that continually appear is stainless steel and aluminum. Public Kitchen Supply has investigated the pros and cons of these two popular metals. We have determined the quality of each material based off of these benefits: ease of cleaning, heat limitations, life span and stick vs. non-stick.
Stainless steel is created from a variety of metals including: nickel, manganese, iron, chromium and copper. To even be considered stainless steel, 11% of its makeup must be chromium. This is a benefit because it prevents corrosion caused by moisture or air. Cooks continuously choose stainless steel over aluminum for its durability and scratch resistance. Browne’s 12 Quart Stock Pot is an excellent example of how stainless steel creates fantastic cooking equipment. Kitchen equipment, like this Browne Stock Pot, will not react to acidic or alkaline foods that are cooked in it.
However, more than half of cookware and bakeware ever sold was constructed out of aluminum. The popularity of this material is because it is economically priced and quick heating. There are three different types of aluminum: pressed, cast and anodized. Public Kitchen Supply suggests looking for products made out of cast or anodized aluminum, like the Browne's 14" Non-Stick Fry Pan. One of the benefits of aluminum is its ability to have non-stick properties. Aluminum is typically lighter than stainless steel but is still exceptionally strong.
Stainless steel’s greatest weakness is that it is a bad conductor of heat and does not spread temperature evenly. This is a weakness because unevenly cooked food can make people sick and is usually attributed to poor cooking. Heat is crucial in baking and cooking, making stainless steel cookware reliant on copper and aluminum. Another disadvantage is that stainless steel tends to lose its color over high heat and it may form dents when exposed to salt for long periods of time. While these factors are certainly disadvantages they do not affect equipment that will not be used in high heat like Update International's 4 Quart Mixing Bowls.
Aluminum can react with certain foods, especially those with high acidic and alkaline components. For example, chefs should be cautious of cooking lemon or tomato based sauce in aluminum pot because the particles may grab hold and contaminate the food. Toxicity is the most obvious of aluminum’s down falls but when lined with a plastic or epoxy this risk is drastically reduced.
Cleaning is typically a painless process with both aluminum and stainless steel. Simply wash with a liquid dishwashing detergent and use a non-abrasive sponge. For stubborn stains and baked on food, let kitchen utensils soak in soapy warm water and add about a tablespoon of vinegar. Always review a products specific cleaning instructions before utilizing these tips.
When deciding between stainless steel and aluminum it is important to consider quality, your cooking needs and cost. If you are looking for an inexpensive utensil that will work well in the oven consider products like this aluminum Update International's 16” x 22” Bun Pan. If you have a bit more money to spend and heat conduction is not an issue, invest in stainless steel. Overall Public Kitchen Supply suggests looking for products that fit your culinary needs. Remember that aluminum and stainless steel are often the main materials used in cooking equipment, but are typically reliant on metals like copper and plastic. Both, aluminum and stainless steel, are great kitchen utensils and can easily be found at https://www.publickitchensupply.com/.

A Blended Taste: Food Origins

The United States is filled with people from many different nations. Americans who were born in the states likely have ancestors from foreign countries. Our large diversity of people has created a blending of different cultures: influencing food, style and overall culture. Cuisine is an excellent way to trace a nation’s lineage. French fries, fortune cookies, and chimichangas are three unique foods with seemingly different cultures all influenced by the United States, becoming American food staples.
Many American restaurants claim to serve dishes from other countries but are served entirely different from how they are traditionally made. This is especially common in Mexican cuisine, like chimachangas. It is thought chimachangas were created in Arizona at the El Charro Cafe. This family restaurant opened in 1922, Monica Flin used to cuss when a burrito tumbled into the deep fryer. In hopes of protecting younger family members ears, she swapped her swear words to “chimichange”, or in Spanish “thingamagig”.
French fries are an incredibly popular side dish and snack across the globe. Many people logically think French fries originate from France but it appears Belgium has a much more influential role. While both the French and Belgians take credit for this salty succulent snack, Belgium claims street vendors first sold fries in the late 1600’s on Pont Neuf, the city’s oldest bridge. The French claim fries as their creation because of the foods name, French fries, but Belgium argues French gastronomic hegemony is to blame for this mistaken identity. Historians believe when American soldiers came to Belgium during World War I, they labeled the snack “French” because it was the official language of the Belgian Army. Fortune cookies are another treat whose origins are often confused.
Fortune cookies have incredibly complex and various theories of where and how they originated. Most food historians agree that the fortune cookie was created in California during the early 1900’s. Some people believe David Jung created the fortune cookie while living in Los Angeles. Disturbed by the poverty that surrounded his shop, the Hong Kong Noodle Company, he gave away free fortune cookies. Each cookie held a bible scripture written by a Presbyterian minister. While other people think the fortune cookie came out of San Francisco’s Chinatown as a tourist attraction. Since World War II fortune cookies have become iconic in Chinese restaurants, even though they are not directly linked to Chinese culture. Today these infamous cookies are expected from American customers when eating at a Chinese restaurant.
The United States has been titled the world’s “melting pot” for their blended traditions. It’s interesting that a country filled with many different nationalities has created a culture that incorporates all of them. Many people become frustrated by Americanized food, claiming it is unoriginal, and a poor imitation of authentic dishes. But if cuisine can define a nation then Americanized food tells the story of merging of beliefs, ideas, tastes and traditions that has become one.
Credits: Fancy Fortune Cookies®. "Fortune Cookie History." Fortune Cookies. Fancy Fortune Cookies®, 2013. Web. 11 Oct. 2013. Hiskey, Daven. "The History of French Fries." Today I Found Out RSS. Vacca Foeda Media, 23 Sept. 2010. Web. 11 Oct. 2013. Myers, Gregory. "10 Common Misconceptions About Food Origins." Listverse. N.p., 29 Mar. 2013. Web. 11 Oct. 2013. Stradley, Linda. "Chimichanga Chimichanga History - Chimichanga Recipe."  Chimichanga History, Chimichange Recipe, How To Make Chimichanga, El Charro Cafe. photo credit: ratterrell via photopin cc photo credit: ~Jetta Girl~ via photopin cc

How to: Use and Demold a Flexipan

When baking, we all know what a mess it can make in the kitchen. Between the amount of kitchen utensils, bowls, and ingredients required to make even the simplest of baked goods, it never fails. You'll still end up with a mess in the kitchen. The volatility of baking is also a major factor that can occur while trying to make that perfect sponge cake or Madeleines. There's good news though. With the invention of Sasa Demarle, bakers, both professional and home-based, have the tools to make the perfect baked goods without the trouble or the mess.
When you first get a Sasa Demarle Flexipan, you may underestimate the benefits of these seemingly simple tools. They're lightweight, flexible, and all-in-all, very ordinary. The flexibility and lightweight features however, make these pans what they are. To use these pans, it's very easy. The first step to remember is to place the Flexipan upon a perforated baking sheet before filling the molds. The perforations allow for air circulation while cooking, as the food-grade silicone allows the molds to breathe throughout the entire cooking procedure. Considering the flexibility of these pans, filling the mold without a sturdy surface underneath can cause plenty of problems when trying to move the pan between the counter and the oven.
Place your filled Flexipan within the oven to start the baking process. Your Flexipan can be placed in either a deck electric or conventional oven thanks to the wide range of temperatures the material is safe for including -40°F - 500°F. When filling, make sure that every mold has something in it, even if it is filled with water, just so that the molds do not get misshapen from the heat.
Remove your pan from the oven once your baked goods are ready. This is where the magical properties come in to play. Any baker will greatly appreciate the value of the flexible molds at this point. Once your baked goods has had time to set, choose to either turn the pan upside down and watch your food slide out of the molds or carefully pull each mold out of the pan. Neither demolding methods will cause pieces of your carefully skilled baked good to be left behind, ensuring that every round mold is perfectly round, and every crevice remains until it's devoured by your customer or friend. Flexipans need no grease, butter, oil, or spray to create a non-stick surface. These pans are naturally non-stick and guaranteed to be that.
The next time you choose to bake a cake, or delicious treats, reach for your Sasa Demarle Flexipan, not your old-style aluminum pans. These Flexipans are the best way to bake. No ruined cake need apply when you make the switch. With over 200 possible shapes and sizes and the durability to last over 2000+ bakes, why would you use anything else? Browse the wide selection of Flexipans and other Sasa Demarle baking tools on our website: https://www.publickitchensupply

Color-Coding in the Kitchen

When running a restaurant, the importance of food safety is unparalleled. As a chef, you can spend you whole day ensuring that no cross-contamination occurs on your watch. You may have a customer walk in that is allergic to shellfish or a customer that's allergic to dairy. How do you ensure that no shellfish touches the food of the first customer and no dairy touches the plate of the second customer?  Public Kitchen Supply suggests with a proper food safety system in place that includes color-coding.
Color-coding is pretty simple. There's a color-coding chart that is standard across chefs for keeping foods separate. Restaurant suppliers and kitchenware manufactures adhere to this chart when producing items to make it even easier for chefs. The chart typically reads as follows:
Green - Fruits and Vegetables Yellow - Raw Poultry Blue - Cooked Food White - Dairy Products Tan - Fish and Seafood Red - Raw Meat
To work with this chart, separate your foods out according to these ingredients and use those color coded plates or cutting boards accordingly. There's a variety of kitchen tools that can work with this system including cutting boards, tongs, plates, knives, dishers, and much more. All the red items, like a Mundial Cook's Knife with a red handle, displays that they've touched raw meat. The green utensils, like an Update International Tong with a green handle, display they worked with fruits and vegetables. The white touched dairy, etc. It's easy to keep track of not just allergens for your customers but also keep track of which ingredients, such as raw poultry need to be kept separate from everything else while cooking. Color-coding prevents sickness and allergic reactions. It can really help when multiple chefs are in the kitchen.
Keep it simple when it comes to color-cording and use a system that makes sense for you. Use the standard system, if you can, but if you can't make sure your kitchen staff knows what color stands for what. Post a sign explaining the colors. Color-coding allows for more confidence in serving your meals. Ensure that your customers have the best meal of their lives by implementing a food safety system that integrates color-coding. For all your kitchenware needs, try Public Kitchen Supply, and follow these tips.

Food Plating & Presentation: More than Just Taste

Sight is often the first sense used when deciding if food will be appetizing. The quality of ingredients, flavor and overall taste are certainly essential to a successful dish but presentation also plays a strong and critical role. In order to create a meal that is enticing to both sight and taste a chef should first start with sketches and drawing to visualize their plate. Public Kitchen Supply suggests finding inspiration from a picture or object. Construct a "practice" plate to practice performing your design. Like any art, it is important to practice your techniques so your creation is well prepared for an audience. There are several fantastic plating tools and techniques that will amplify your dishes.
Saucing is a simple culinary method that can transform a dull dish into an interesting meal. It is important to remember that sauces are meant to keep the moisture of a dish and provide a strong concentrated flavor that will balance a recipe. There are many different plating options when applying this technique. Consider using a brush, like an Update International Pastry Brush, to create colorful brush strokes on a white plate or use a simple ladle, similar to a Browne Foodservice - 1.5 ounce Stainless Steel Ladle, for a traditional pool of sauce on the bottom of the plate. These are just two simple techniques that will bring an artistic touch to your food.
Color is a great way to catch your audiences’ eye, so consider integrating colorful foods into your dishes. Using blue potatoes or a vibrant red bell pepper is a simple and easy way to bring attention to your plate. Using more traditional green vegetables can be great when cooking, but know that they can lose their colors quickly when cooked. Blanch them just before serving to keep your plating pristine. Consider the time of year when serving a dish; in the fall use rich dark colors. If it’s spring use lighter colors and implement garnishes like cherry blossoms to reflect the changing seasons.
Eye appeal can be gained not only through color but through shape. There are many different cuts of fruits and vegetables, easily produced in large quantities. Use a variety of knives and cutters to create a unique and interesting balance across your plate. Purchasing a knife kit like an Alfi - Front Counter Knife Kit is a great way to add variety to your food and kitchen tools. Another excellent way to implement shape into your food is with food molds, the Sasa Demarle - Volcanoes Flexipan is a great example how depth can be integrated into food.
A stunning food presentation takes talent and practice. Delicious food isn’t only about taste but taking the time and effort on food plating. Experiment, create, learn and continue to develop your own unique style. Transform your customers into an audience by using these tips from Public Kitchen Supply.

How to: Clean a Stained Coffee Pot

For many people drinking coffee is simply a part of their daily routine. Without thinking, the reservoir is being filled with a half-gallon of water and the brew button is being punched. Coffee has become a way to meet with friends and co-workers, it gives people a reason to be social. Between entertaining friends and habitual morning cups, stained pots have become a common problem. Making coffee or any other hot drink in a stained coffee pot results in a bitter or muddy taste. Over time coffee oils, hard water scales and impurities accumulate, making it difficult to remove stains with traditional cleaning methods. Public Kitchen Supply has discovered several unique ways to remove these tricky stains.
The first method we suggest is the “Salt and Ice Method,” you will need ice and table salt. Before you start cleaning make sure your coffee pot is cool, after the pot has cooled, fill the base with plenty of salt. Next, add 3 to 4 ice cubes and swirl the ice into the salt until the combination begins to move around smoothly. Until the ice melts, continue to swirl the ice and salt gradually increasing in speed. When you are finished pour out the liquid and repeat if any stains remain. This is a gentle method meant for glass coffee pots like the Hamilton Beach® 12 Cup Replacement Carafe.
Another great technique is through the use of baking soda, warm water and a scrubber. Baking soda can easily remove coffee stains from polycarbonate and stainless steel pots, like Update International’s Plastic Coffee Decanter, because it acts as a gentle abrasive cleaner. The first step is to put one cup of baking soda in your stained pot then fill the remainder of the pot with warm water. Second, use a strong scrubber to clean the inside of the pot, Public Kitchen Supply suggests the 3M® Scotch Brite™ Power Scrub Sponge. If the stain is still visible after scrubbing, pour out the water from the coffee pot and add a 1/2 cup of hydrogen peroxide with two to three tablespoons of baking soda. Once again, swirl the pot around for about one minute and let the paste rest for 30 minutes. Finally, rinse thoroughly with hot water and dry with a soft cloth.
However, one of the simplest ways to clean a stained coffee pot is with products designed to remove stains and marks, like the SSDC® Coffee Pot Cleaner & Destainer. These stain removing tablets eliminate pesky stains quickly and easily. Simply drop one tablet into your coffee pot, fill with hot water and wait 20 minutes, when you return your pot will be clean. Stain removing products often work on a variety of coffee pots or decanters including glass, stainless steel, and plastic and are the most efficient way of cleaning.
The consequences of not cleaning coffee pots regularly surpasses simply a bitter taste. When residue is left behind in a coffee maker it provides a great place for bacteria to form. Bacteria forms a slick biofilm when grown in dark, moist place and so do molds. It is important to keep your coffee pot and coffeemaker clean because a dirty pot can jeopardize your health. Whether you’re brewing a cup of Joe for yourself or your customers, Public Kitchen Supply recommends using one of the methods above at least once a month.